Effect of noodle specifications on the quality characteristics of fermented hollow noodles

作者：Hanrui Yang, Jiaying Shang, Chong Liu, Jia-Sheng Wang, Xuedong Li, Xiaojun Ma, Jing Hong, Mei Liu, Ting Wang, Binghua Sun, Xueling Zheng · 发表于：Journal of Cereal Science · 年份：2024 · DOI：10.1016/j.jcs.2024.104067 · 被引用次数：7 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Food Quality and Safety Studies